Vegan Chickpea and Spinach Bowl

In a small saucepan, combine the rinsed quinoa and water with a pinch of salt. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes or until water is absorbed. Remove from heat and let steam covered for 5 minutes, then fluff with a fork.

While the quinoa cooks, prepare the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, minced garlic, warm water, and a pinch of salt until smooth and creamy. Set aside.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the drained chickpeas, ground cumin, smoked paprika, and a pinch of salt. Sauté for 5 to 7 minutes until the chickpeas are warm and lightly golden and toasted. Transfer to a bowl and set aside.

In the same skillet, add the remaining olive oil over medium-low heat. Toss in the baby spinach and sauté for 2 to 3 minutes just until wilted. Remove from heat.

Assemble the bowls by dividing the cooked quinoa between two serving bowls. Top each with the warm spiced chickpeas and sautéed spinach.

Drizzle the creamy tahini dressing generously over the top of each bowl before serving.